OHIO BREW WEEK {Porter Burgers with Sweets + Beets}

Ohio Brew Week is here once again. To celebrate, I thought it appropriate to share a beer recipe, because let's face it, beer is good with food but beer IN food? Incredible.

There are numerous chances to sample some local flavor this week - so check out the OBW website for a full listing of beers and events.

For the recipe below, I used one of my favorite Ohio Porters, Edmund Fitzgerald from Great Lakes Brewing Company.

Porter Burgers with Sweets + Beets

EDDIE FITZ BBQ SAUCE (makes about 2 cups)

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, small dice
• 1/4 cup molasses
• 1 12 ounce can porter or stout
• 1/4 cup apple cider vinegar
• 1 can tomato puree (small can)
• 1 teaspoon red pepper flakes
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin

Directions:

1. In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.
2. Add the molasses, beer, vinegar and tomato puree then stir to combine.
3. Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce. While simmering, keep an eye on the sauce and stir occasionally.

GRILLED PORTER PATTIES

Ingredients:

• 1 pound ground beef
• 1 egg, whisked
• ¼ cup porter or stout
• 1 Tablespoon olive oil, plus extra for brushing the grill
• 2 teaspoons stone ground mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• ½ teaspoon black pepper
• 4 burger buns

Directions:

1. Preheat the grill or pan to medium.
2. Mix beer, olive oil, mustard, garlic, salt and pepper and slowly add to the beef.
3. Lightly mix with a fork until it reached a consistency that can be formed into patties. Separate the mixture into four or more portions, then lightly roll each portion into a ball and press down to make a burger patty.
4. Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill. Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).
5. Remove the patties from the grill and assemble each burger with desired toppings

Recommended Toppings: Eddie Fitz BBQ sauce, raw goat's milk cheddar cheese, greens and red onion.

SWEETS + BEETS

Ingredients:

• 2 medium sweet potatoes (try to look for long cylindrical potatoes)
• 4 medium beets
• Oil for frying

Directions:

1. Slice sweet potatoes and beets approx 1/8" thick
2. Heat about 1-2 inches of oil in a skillet over medium heat
3. Carefully place sweets + beets in hot oil with a slotted spoon or spatula
4. Cook until golden brown on each side
5. Remove from oil and dab between sheets of paper towel or newspaper.

BLACK RASPBERRIES {Individual Yogurt and Black Raspberry Cheesecakes}

Hello Eat With the Seasons readers! I'm Stina of the blog HearthBird. I am an Arizona native that just recently moved from California to Southern Ohio. As an avid natural foodie, I am certainly loving it here. What wonderful wild and home-grown treasure this place has to offer! I am so excited and honored to be sharing some of my Ohio culinary discoveries with you!

I know black raspberry season has reached it's peak and now the blackberries are setting on, but I just couldn't resist creating a post for all the raspberries I wild harvested and saved in the freezer. This recipe is versatile, so it would be well suited for any in-season or frozen berry you have on hand.

These cheesecakes are a little different than others you are probably familiar with. This recipe uses thick strained yogurt, making it much healthier than the standard cheesecake without compromising flavor or texture. I consider myself fairly obsessed with the stuff. I prepare several quarts of fresh, raw milk yogurt every other day and use it in just about everything. Sarah did a lovely tutorial post about homemade yogurt that would work just fine for this recipe. Alas, if you're not into making it yourself, you can use store bought. A plain, unsweetened, unflavored, Greek variety would yield the best results. Simply put the yogurt in a straining bag (you can purchase these inexpensively) and let the additional liquid (whey) drip from the bag for a couple hours. I usually tie the bag from a cupboard handle and place a large bowl under it. This process creates a very thick, cream cheese-like texture. Perfect for cheesecakes! Just keep in mind that your quantity of yogurt will decrease during this process because you are removing the whey, so you'll want to start out with a little extra.

This is how the yogurt should look after it is strained.

Finally, before we get on to our recipe, I must share with you my sweeteners of choice. Because I am on a diet that restricts the types of sweeteners I may consume, I prefer local honey and liquid stevia extract (and occasionally sucanat). I just tried Ohio's native Locust honey and... WOW. What a strange and exotic flavor! I think it has to be one of my favorite honeys now. Stevia on the on the other hand has been a little gift from herbal heaven. It's an all natural, zero carb, zero sugar, herbal tincture derived from the Stevia Rebaudiana leaf. It is 300 times sweeter than sugar, so just a few drops goes a long way! I have purchased and tried many brands of stevia and by far NuNaturals Vanilla Stevia Liquid is the best. I highly recommend it for anyone that has to watch their sugars. And it's fabulous for making sugar free sweet teas and lemonade!

Individual Yogurt and Black Raspberry Cheesecakes


Ingredients (makes four 8 oz. jars)


Crust:
1 1/4 cups ground almonds or almond meal
1 Tbs. butter
3 Tbs. honey
1 or 2 pinches of salt


Filling:
2 cups thick strained yogurt (as pictured above)
1/4 cup + 2 Tbs. honey
70 drops NuNaturals Vanilla Stevia Liquid
2 whole eggs + 1 egg white

Topping:
1 heaping cup thawed black raspberries (do not drain)
1/4 cup honey
1 Tbs. arrowroot or cornstarch
10 to 12 drops NuNaturals Vanilla Stevia Liquid

Preheat oven to 325 degrees.

For the crust, mash ground almonds, butter, honey, and salt with a fork until it becomes a dough-like consistency. You can mix with your hands if the fork is taking too long. Divide the mixture and press it firmly into the bottom of your jars.

For the filling, mix the honey, stevia, and strained yogurt with a hand mixer until combined. Add one egg at a time, mixing well until light and fluffy.

Spoon the filling into the jars, dividing it evenly. Place the jars in a deep roasting pan and fill the pan with water. The water should come up to an inch below the top of the jars. Bake in the oven for 30 minutes. Then turn the oven off and let the jars sit in the oven for another 15 to 20 minutes.

While the cheesecakes are baking, you should prepare the topping. In a saucepan, sprinkle the raspberries with the starch and toss gently. Add the honey and stevia. Bring to a low simmer over medium heat, stirring occasionally. Remove from heat as soon as it thickens.

Carefully remove the jars from the oven and spoon the topping on. Let them cool and then transfer them to the refrigerator. These absolutely need to chill for at least a couple hours, but over night is best.

You can also garnish with additional raw berries.

Enjoy!

BLUEBERRIES: {Blueberry Limeade}

Blueberries are in full swing - and is there anything more tasty? This week we'll feature a few recipes to enjoy this delectable fruit. Pick up a quart at your local farmers market or head on over to the Chesterhill Produce Auction to stock up your freezer. Because who doesn't love a blueberry smoothie in January?

This recipe is so quick and easy- and is a great alternative to traditional lemonade!

Blueberry Limeade

Ingredients

• 5 limes
• water
• ice
• sugar
• blueberries

Directions:

1. Squeeze juice of 5 limes into a pitcher of ice
2. Add water to fill
3. Add sugar to taste
4. Muddle a few blueberries into the mix and serve with fresh berries and a lime slice for garnish
5. Enjoy on a hot summer day!

Bing Cherries {Cherry Chocolate Chunk Ice Cream}

Get those cherries before they're gone for the season and pull out your ice cream maker!

Cherry Chocolate Chunk Ice Cream

Ingredients:

• 1 1/2 cups cherries, pitted and coarsely chopped
• 2 tbsp. raspberry liqueur, such as Chambord
• 3/4 cup plus 2 tbsp. sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup chopped dark chocolate

Directions:

1. In a medium bowl, toss the cherries with the liqueur. Cover and let soak for at least 8 hours or overnight. Strain, reserving the liquid and cherries separately.
2. In a small saucepan, combine 3/4 cup water and 3/4 cup sugar. Cook, stirring, over medium-high heat until the sugar is dissolved. Transfer to a large bowl and let cool. Whisk in the cream and milk.
3. Using an ice cream maker, process the milk mixture according to the manufacturer’s instructions. In a small saucepan, bring the reserved cherry juice and the remaining 2 tbsp. sugar to a boil, whisking. Cook over high heat until syrupy, about 5 minutes; remove from the heat and refrigerate. About 5 minutes before the ice cream is finished churning, mix in the reserved cherries and the chocolate. To serve, drizzle with the cherry syrup.

Garlic Scape Campanelle

Scapes, also known as garlic tops, are a delightfully delicious and whimsical looking spring treat. They are often made into pesto, or added to a sauteed dish. Cook with olive oil and cracked pepper to add to an omelet or pickle for bloody marys.

Below is a recipe I cooked up tonight for a quick dinner, total time about 25 minutes.

Garlic Scape Campanelle

Ingredients:
Campanelle pasta or other variety

• 3 strips bacon chopped and cooked
• Half a red bell pepper
• 5-6 garlic scapes chopped into 1/4 pieces (leave a few left whole to garnish)
• small bunch of beet greens chopped
• olive oil

Directions:

1. Boil pasta according to package directions
2. Saute garlic scapes in olive oil about 3 minutes
3. Add chopped bell pepper and cook for 10-15
4. Add chopped greens with a few minutes left and cook till tender
5. Combine mix with bacon and serve over pasta.

Food Destination: Chesterhill Produce Auction

The Chesterhill Produce is going strong into its 7th season. Located at 8180 Wagoner Rd just south of Chesterhill, Ohio, its a great food destination and a perfect opportunity to stock your pantry for the season. An outing for the whole family and bring your friends! Auctions are held every Monday and Thursday through October starting promptly at 4pm.

For more information and for current auction prices, visit www.ohiofoodshed.org/chesterhill

Strawberry Season!

One of the most exciting times of year is the ripening of the first strawberry. There's nothing like popping a freshly picked strawberry into your mouth right out of the garden.

Be sure to check out the Chesterhill Produce Auction's Special Strawberry Auction on Wednesday June 1st. There will be homemade ice cream sponsored by Snowville Creamery and information on methods of using and preparing strawberries.

*Note : this special auction replaces the regularly scheduled Thursday auction.*

Strawberry Crumb Pie

Ingredients:

• 3 pints strawberries
• 1/4 cup sugar
• 1/4 cup corn starch
• 1-1/3 cup flour
• 1/2 tsp. salt
• 1/2 cup butter
• 2-3 tbs. water
• 1/4 cup brown sugar
• 1/2 tsp. cinnamon

Directions:

1. Clean hull and slice strawberries. Combine in a bowl with sugar and corn starch. Let stand
2. Combine flour and salt, cut in butter with a mixer.
3. Set aside 2/3 of flour mix
4. Sprinkle water over remaining mix. Press into a ball and roll out dough. Press into a pie pan.
5. Fill pie crust with strawberry mixture.
6. Blend reserve flour mix with brown sugar and cinnamon and cover strawberries.
7. Place pie pan on foil covered baking sheet and bake for 45 minutes at 400 degrees.
8. Serve with ice cream or whip cream

We'll be featuring more strawberry recipes in the coming weeks!!

Produce Auction Opening Day to Celebrate Public and Private Agricultural Investment

If you eat seasonally and locally, there are a few givens, 1) if you can, you garden (if you can get one in this year), 2) you take advantage of area farmers' markets and farm markets, and 3) you've been waiting for the opening of the 2011 Chesterhill Produce Auction. What, you haven't heard of the Chesterhill Produce Auction? Well, maybe you heard of it as the CPA? Well if you hadn't, now you have. So, come, join us.


Thursday May 12th is the opening day of the Chesterhill Produce Auction, 8380 Wagoner Rd., Chesterhill Ohio 43728. All are invited. 2011 will mark the 7th season for this Morgan County local foods destination. The Auction will run Mondays and Thursdays through October, featuring seasonal produce, plants, crafts, and more, at auction and in a wide variety of lot sizes, for both the home and business. Festivities will begin at 3:00pm with a community potluck and speakers followed by the Auction at 4:00pm. Nature activities will be available for children.
This year’s opening day will celebrate the unique combination of public and private investment that has made this regional local foods hub possible. The Chesterhill Produce Auction (CPA) was purchased by Rural Action in 2010 with financial support from the Appalachian Regional Commission, as well as a core group of local community investors, farmers, and supporters, and with a loan from the Mountain Association for Community Economic Development in Berea Kentucky. After working with the founders of the CPA for five years Rural Action collaborated with local stakeholders throughout the region to secure the future of this community based economic infrastructure.
In 2010 The Appalachian Regional Commission announced funding of $50,000 towards the cost of the CPA as part of its economic initiatives in Appalachian Ohio. The Appalachian Regional Commission (ARC) is a regional economic development agency which represents a partnership of federal, state, and local government. The mission of the commission is to be a strategic partner and advocate for sustainable community and economic development in Appalachia. “The member states of the Appalachian Regional Commission are funding more and more food related job creation projects to take advantage of Appalachia’s resources,” said Louis Segesvary, public affairs officer for the ARC.
“With the increased emphasis on fresh fruits and vegetables as a way to improve health, initiatives that support the local farm production necessary to capture those markets allow us to win at both the economic and health level” noted Rural Action Sustainable Agriculture Coordinator Tom Redfern.
For more information on the Chesterhill Produce Auction contact Tom Redfern at 740-767-4938, or tomr@ruralaction.org or Bob Fedyski same phone, or bob@ruralaction.org. Produce Auction results and information are also available at www.ohiofoodshed.org. Rural Action is a membership based organization promoting economic, social, and environmental justice in Appalachian Ohio.

Weekend Workshop: Homemade Ricotta Cheese

I've had a request to re-post this how-to so here it is - homemade ricotta cheese! It's so easy and so delicious compared to grocery store counterparts. The whole process takes about 20 minutes, so you can easily incorporate it into your favorite recipes without adding extra time and the taste will surely wow your guests.

Here's what you'll need:

• ½ gallon of Snowville Creamery’s whole milk
• 1 pint of buttermilk
• cheesecloth
• Colander

Instructions

1. Fold rinsed cheesecloth into layers and use it to line a colander in the sink. (If you would like to save the whey for use in other recipes, place a bowl under the colander.)
2. Combine milk and buttermilk into a large stainless steel, glass, or ceramic saucepan. (Don't use aluminum or copper which will react to the acids in the milk.)
3. Put the pan over medium to high heat and stir with a rubber spatula, scraping the bottom of the pan to make sure the milk doesn't burn.
4. Once is the milk is warm, stop stirring and continue to heat.
5. You will start to see lumps forming in the milk - these are the curds. Once the temperature reaches between 175 and 180 F, the curds and whey will separate. At that point remove your pan from the heat.
6. Pour mixture in the colander.
7. Once the draining has slowed to a drip, carefully gather the edges of the cloth around the cheese and secure with a rubber band or tie in a knot, into a bag shape which can be hung from your faucet or tap.
8. Drain further until the cheese cools down and dripping completely comes to a halt, about 10-15 minutes.
9. Remove from the cheese from the cloth and refrigerate. For absolute freshness, consume as quickly as possible.

Asparagus at the Chesterhill Produce Auction

Well, the 2011 Chesterhill Produce Auction is about to start, so I thought you might like a recipe musing something you could get there next week (May 12). As you may have noticed, it's been a bit wet for planting, so the selection may be a bit limited, but we're sure to find some asparagus and rhubarb,as well as lot's of bedding plants, crafts, tomato stakes, and good company!

So, what to do with the asparagus? I tend to think some of the simplest recipes are the best. This one is about as simple as it gets!



Steamed Asparagus

Ingredients:

Asparagus, as many servings as you like.


Directions:

• Gather a sauce pot with lid, and a steam cage or basket
• Wash the asparagus
• Trim the bottoms from the asparagus
• Bring water to boil in pot, below the basket/cage level
• place asparagus in pot and re-cover
• Steam about 4-5 minutes, 'til al dente
• Remove and serve
  
• Serving suggestions are; with a pat of butter, a dash of salt, and/or a light sprinkle of Balsamic Vinegar. I like Balsamic for it's combination of sweet and tart, that enhances the flavor!
• ENJOY
  

Wild Harvest: Ramps

Ramps are another favorite wild spring time treat. They are a wild leek having an onion like bulb with two broad leaves. Be a responsible harvester and take a few here and there, avoiding taking large clumps from a single location. Ramp leaves can be cut with scissors when gathering or bulbs can be dug if you'll use them in cooking.

I enjoy sauteing fresh ramp leaves or making ramp pesto. The pesto can be quite intense, so I usually do half and half ramps and another green such as kale. Seeds, nuts and cheese can be added to the recipe for extra flavor. Enjoy mixed into pasta or over your favorite local meats or wild game.

Rhubarb Ginger Jam

Tired of making pies with all your rhubarb? This is a great alternative - and its one the first jams of the Spring!

Rhubarb Ginger Jam

Ingredients:

• 2 pounds rhubarb cut into 1/2 inch pieces
• 2 cups sugar
• 1/3 cup grated or minced fresh ginger root
• 1/2 a vanilla bean split and scraped

Directions:

1. Place all ingredients into a non-reactive pan
2. Bring to a simmer
3. Cook, stirring occasionally for 25-40 minutes.
4. Once desired consistency is reached you jam is done!

Jam can be served hot as a compote or canned and saved for later use.

Wild Harvest: Morel Mushrooms

Morel Mushrooms are one of the most identifiable, sought after and delicious of the wild mushrooms. With all this rain and warm sunny days, morels have been popping up all over. As always, please take care when identifying and eating wild mushrooms. Consult with experienced gatherers or bring along a field guide.

Morels should not be washed with water, rather brushed dry or tapped out to remove dirt. I find the best way to cook Morels is to simply sautee them in butter. Try this delicious and simple recipe:

Serve white Basmati rice over a bed of mixed salad greens. Dress with oil and balsamic vinegar and top with sauteed Morels. I added Dryad's Saddle to the mix for an extra delicious meal.

For more information on identifying and enjoying Morel Mushrooms check out http://thegreatmorel.com/

Chicken Black Bean Chili

Well winter is certainly upon us and nothing warms the belly better than a big bowl of chili. I've been doing alot of cooking lately for a hungry work crew as we continue to build our house, so warm filling food is a must. This is sort of an on-the-fly recipe, made without measuring, but I find that those are usually the best meals, so I thought I'd share my process.

On-the-fly Chicken Black Bean Chili

Ingredients:

• 1 large onion chopped
• 3 small red peppers chopped
• 4-5 cloves garlic chopped
• 2 small chicken breasts cut into tiny pieces
• 1 qt. canned black beans (I'll be posting how to home can your own soon!)
• 1 can chick peas, rinsed
• 1 qt. canned whole tomatoes
• paprika
• turmeric
• ground cayenne pepper
• fresh ground cumin
• salt

Directions:

1. Saute onion and red onions in a few tablespoons of olive oil for 5 minutes.
2. Add chicken and garlic
3. Add about 1/2tbsp turmeric and a few dashes of paprika
4. Add about a tbsp ground cumin (the more the better in my opinion!)
5. Add cayenne to your liking and salt to taste.
6. When chicken is cooked through, transfer to a large soup pot.
7. Add black beans, chick peas and tomatoes and let simmer.
8. Serve with a dollop of homemade sour cream and top with shredded local cheddar.

Enjoy!

Weekend Workshop: Roasted Red Peppers

One of the most delectable of flavors is that of a roasted red pepper. Used in soups, on sandwiches or as part of an antipasto platter, there's nothing better than the freshly roasted variety. You might be surprised just how easy it is to do at home.

Hopefully you were able to save the last of the peppers from your garden off the plant before the frost, but if you missed out or don't have a garden of your own, they are still bountiful at the Farmers' Market. I grabbed a bunch from Cowdery Farms this morning.

How-to:

1. Using your gas range (or grill) place red peppers a few at a time over the open flame, rotating often with tongs. You'll want to char all sides of the pepper until they become tender.
2. Remove peppers from the stove and place in a covered bowl. The steam will help the skins come off easily.
3. After all your peppers are done, start removing the charred skins. By this point, this process is easy. Avoid rinsing the pepper, instead, rinse your hands often and use your fingers to remove the black char.
4. Cut open peppers and remove seeds and stems. Cut peppers into strips. At this point you can put them in a glass jar and cover with olive oil. This method will keep peppers fresh in the fridge for a few weeks. To preserve your peppers longer, you can place strips in a ziplock bag and freeze for later use.

Turnip Bacon Bake

Though, not usually high on the list of favorite vegetables, turnips are certainly one of mine. This root vegetable, actually part of the brassica family, is a great and tasty alternative to a potato as a side dish. Roasted, boiled, or mashed, choose turnips that are small and firm and seem heavy for their size.

After picking up some turnips from Proffitt's Farm at the Farmers Market this morning, I wanted to make something more exciting than my usual mashed turnips. After a quick recipe search I found the recipe below, Turnip Bacon Bake. I mean everything is great with bacon am I right? I baked this up and brought it down to a hungry work crew at the construction site of our new home. It was a big hit, although I think anything with bacon, butter and cheese will win these guys over. Enjoy!

Turnip Bacon Bake

Ingredients:

• 6 tbsp butter
• 6 pieces of bacon , chopped
• 1 tbsp fresh thyme leaves
• large onion , finely sliced
• 1 quart basket of turnips , peeled and sliced
• ½-1c mature cheddar , grated

Directions

1. Heat oven to 325 degrees. Heat half the butter in an ovenproof frying pan on the stove. Add the bacon and cook for a few minutes, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
2. Turn off the heat and layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go.
3. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 minutes. Turn it upside down onto a plate or board, then cut into wedges and serve.

Cream of Broccoli Soup

This time of year, when it starts getting chilly, I look forward to warm soups served with bread. This morning at the farmers market I bought three beautiful heads of broccoli from Shade River Farms and thought instantly of my mom's cream of broccoli soup.

I made the recipe below using Snowville 2% milk, and added a little Laurel Valley Creamery's Cora shredded on top.

Cream of Broccoli Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender or food processor, being careful not to fill more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Q is for Quince

Quince is fruit that, before today, I was quite unfamiliar with. I was so excited this morning to come across them at the Farmers Market from Cherry Orchards. It’s appearance resembles something like a cross between a pear and an apple, with a flavor quite similar, though more fragrant and beautiful. Though inedible raw due to high tannin levels and a hard texture, these lovely fruits turn a soft ruby color and develop a divine texture when cooked over time. Often made into jellies or pastes, quince is a popular fruit in Britain but is found quite often in traditional cookbooks.

The recipe below is adapted from the book The British Larder and serves 4. I made it this afternoon and I can attest that it is simply delicious. Best served with vanilla ice cream and good friends.

Quince and Almond Crumble

Topping (you will probably have some leftover, which you can keep in the freezer until next time)
• ¾ cup plain flour
• ½ cup almonds with skin
• 3 tbs brown sugar
• Pinch salt
• 4tbs unsalted butter, melted and cooled

Filling
• 1 cup sugar
• ¾ cup water
• 1 bay leaf
• 1 vanilla bean, seeds scraped
• 2 tablespoons lemon juice
• 2 quinces

1. For the topping, place flour, almonds and brown sugar in a food processor and pulse until nuts are finely chopped. Add butter and pulse until just blended. Coarsely crumble in a shallow baking tray and chill for 1 hour.
2. For the filling, place the sugar, water, vanilla seeds and bean, bay leaf and lemon juice into a saucepan and bring to the boil over very low heat. Let the syrup boil for 2 minutes and then start to prepare the quinces.
3. Peel and core the quince, cut into snall cubes and place into the hot syrup. Half cover the saucepan with the lid, allowing the steam to escape. Slowly poach the quinces over low heat so that they retain their shape but cook at the same time. Once the quinces are tender, turn off the heat and set aside.
4. Preheat the oven to 350°F and place 4 ramekins on a baking tray. Spoon the quince mixture evenly into the cups. Sprinkle with crumble topping. Bake for 15-20 minutes, rotate tray and bake for another 10 minutes or until topping is golden brown and filling is bubbling. Cool to warm or room temperature and serve with ice cream or custard.Garnish with a sugared vanilla bean if you'd like.
   

Apple Cider Doughnuts: Adventures in Doughnut Making

I've always heard friends reminiscing about delicious apple cider doughnuts they ate as a kid. I ate lots of good doughnuts when I was a kid. But never an apple cider doughnut. I had to know what all the hype was about. So today I set out to make my own.

I found what I thought looked to be a good recipe, but alas, I have never made doughnuts. Below is the recipe I used. The result was a denser cake doughnut, with little to no noticeable cider flavor. I share the recipe in hopes that someone, hopefully a master doughnut chef, will comment and give me some pointers. After barely being able to stomach a whole one, I jumped back online to research the subject and found that yeast risen doughnuts are the lighter fluffier variety I was striving for.

What this means, is now I am bound and determined to make a good apple cider doughnuts. In conclusion, stay tuned to a followup post. Adventures in Doughnut Making Round 2!!

Apple Cider Doughnuts: Proceed with Caution: Intense Doughnuts (Best if cut into doughnut holes)

Ingredients:

• 1 cup apple cider
• 3 1/2 cups flour, plus additional for the work surface
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon (I used more cinnamon)
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg (I used about a dash)
• 4 tablespoons butter, at room temperature
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup buttermilk
• Vegetable oil for frying ( I used Canola)
  

Directions

1. In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
2. Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
3. Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
4. Line 2 baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto 1 of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
5. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.
6. To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels after the doughnuts are fried. Roll the warm doughnuts into a cinnamon/sugar mixture and serve immediately.

So Ex(cider)ed

There is nothing that compares to freshly pressed apple cider. We are fortunate in our region to have numerous apple orchards that sell delicious fresh cider at the Farmers Market and now is the time of year when it is abundant.

Though widely available this time of year, it is a truly enjoyable experience to press your own cider. If you have the opportunity to try your hand at operating a cider press I highly recommend it. It's a great way to spend a fall day with your family or friends. If you don't have access to a cider press but still want to taste the sweet nectar of a freshly pressed apple, you can make your own cider with some simple household kitchen appliances.

To make your own cider you'll need:

• Apples
• Knife or apple corer
• Blender or food processor
• Cheese cloth
• A large bowl

Instructions:

1. Rinse apples and remove core and seeds. Cut into quarters
2. Put apples into food processor or blender and puree. The more finely ground your apples are, the more juice you'll be able to extract.
3. Place cheese cloth over a bowl and pour in a manageable amount of apple puree.
4. Wrap up the puree and squeeze the apples to extract the juice into the bowl.
5. Transfer your cider into a glass or plastic jar.
6. Cider should be kept refrigerated and should last for up to seven days. You can pasteurize your cider by heating in a saucepan to 160 degrees F. Pasteurized cider will last up to three weeks in the fridge.

Apple cider will vary greatly in taste depending on the variety of apple you choose. Experiment with using different apples and mixing them together. Some apple varieties are sweeter, others produce a tangier cider. Check out the Farmers Market for a large selection of local varieties.

Tomorrow I'll share a few of my favorite apple cider recipes. What's your favorite way to enjoy cider?

Apple Season!

Apples are abundant at the Farmers Market. Apples by the bag, cider, or sauce, this week we'll share some great ways to enjoy apples this autumn season. Look forward to cider recipes, canning your own apple sauce, and some delicious sweet and savory recipes for apples.

Leather Britches

I was watching the farm report the other morning, and heard a recipe that sounded simple and tasty, Leather Britches. Utilizing dried green beans and some bacon or salt pork, and water, you have a hearty, fall or winter soup. Making leather britches is a traditional southern method of preserving fresh garden green beans by stringing them to dry. Some versions call for blanching the beans first to preserve color and stop enzyme development. We suggest you trim and string the beans [prior to drying.

DIRECTIONS for DRYING
Pierce the beans or peas about one-third of the way from one end with a needle, then string them on clean heavy thread. Steam-blanch the beans or peas, string and all, for about 6 minutes, or until pliable and bright green in color. Blot dry with a clean dish towel.

Hang to dry in a warm, well-ventilated place. After drying, store them by hanging them under the eaves of the house, from the attic rafter, on a porch, or in your kitchen, if conditions permit.

PREPARATION TIP: If using green beans, do not dry in direct sunlight as they will lose all color. Vegetables need blanching before drying to set the color. Blanching hastens drying by softening the tissues, checking the ripening process, as well as destroying enzymes to prevent undesirable changes in texture, flavor, and color during drying or storage. Steam blanching is one of the best methods because blanching in boiling water adds more liquid to the food initially, thereby making the drying process longer. Steam-blanched vegetables will hold up to taste tests much better as well.

The Soup

Ingredients

1. 1/2 lb. dried beans, cut in 1" diagonal strips
2. 1/2 gal. water
   
3. 1/4 lb. bacon pieces (4-5 slices), ham bone w/ some meat, or chopped salt pork
4. (optional) 1 lb. potatoes
5. salt and pepper to taste

Directions

• Place beans in kettle and soak for at least 2 hours
• Bring beans with water to low simmer and add meat
• cook about 3 hrs (be careful that the water doesn't cook away, add more as necessary), until tender
  
• add optional potatoes (if using) the last 30-45 minutes
• adjust seasonings
• serve with cornbread

Note; My mother always thickened hers with a slurry of water and flour, and served with cider vinegar at the table to add as desired.

Makes 8-12 servings

Wild Harvest: Chicken of the Woods

With all the uproar in Athens surrounding raising chickens in town, we can rest assured that no legislation will take away one of my favorite mushrooms, Chicken of the Woods. An unusually late rush of these bright orange polypores has made me a happy camper these last two weeks. Chicken of the Woods are one of the more easily identifiable edible mushrooms, though caution should always be taken when foraging for wild mushrooms. It has great flavor and a wonderful chicken like texture-- a great mushroom for those who think they hate mushrooms.

I spotted Chicken of the Woods at the Athens Farmers Market this morning at Integration Acres. Chris Chmiel and I noted that this years harvest was a little woodier in texture than usual but delicious none the less. If you go out in the woods, they typically grow on dead or mature oaks and other hardwoods.

My favorite recipe for this mushroom usually comes in the form of a Thai curry or soups but after finding a few pounds worth in the woods last weekend, my partner and I decided to make a quiche. Using almost entirely local and foraged ingredients, the result was a beautiful and delicious feast. Click the link below for the recipe and enjoy your own!

Wild Mushroom Quiche Recipe

Way down yonder in the paw paw patch...

In honor of the 12th Annual Ohio Paw Paw Festival, I thought it was a proper occasion to post something about one of our most unique and delectable native fruits, the Paw Paw. Delicious on their own, ripe off the tree, there are several ways to enjoy this wonderful fruit.

Paw paw pulp can be frozen and stored for baking recipes and smoothies. Just scrape the fruit from the skin removing the skins and measure into quart sized freezer bags. Freeze bags flat for easy storage. The pulp makes a great substitute for bananas in recipes and is delicious in pancake or waffle batter.

One of my favorite ways to enjoy paw paws is in a lassi. A traditional Indian yogurt drink, a lassi is quite simple to make and a delightful treat. Blend 1 cup yogurt with 1 cup paw paw pulp and a few ice cubes until frothy and smooth. Drizzle with a little honey and sprinkle with cinnamon for garnish. I think the recipe tastes best with your own homemade yogurt. Learn how to make your own here!

For more ideas and to taste paw paws and recipes from around Ohio, be sure to visit the Paw Paw Festival this weekend

Zucchini Brownies

This is the time of year that we're overloaded with zucchini, and are running out of ways to use them. Last year we published a "Zucchini Mock Apple Pie" that was popular. Now, through our friend, Julia Farver, we have this recipe for "Zucchini Brownies".


Ingredients

* 1/2 cup vegetable oil (try substituting w/ coconut oil)
* 1 1/2 cups organic light brown sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon sea salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
*
* 6 tablespoons unsweetened cocoa powder
* 1/4 cup coconut oil
* 1 1/2 cups rice syrup
* 1/4 cup milk
* 1/2 teaspoon vanilla extract


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and sea salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and coconut oil; set aside to cool. In a medium bowl, blend together the rice syrup (warmed to soften), milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Yield
24 servings